Air Fryer Victoria Sponge

When it comes to baking, there’s nothing quite like the aroma of a freshly baked cake filling your kitchen. And what better way to satisfy your sweet tooth than with a classic Victoria Sponge? This beloved British treat has been a staple in households for generations, and today, we’re going to put a modern twist on it by baking it in an air fryer. Yes, you read that right – an air fryer!

How To Make Air Fryer Victoria Sponge

The air fryer has become a popular kitchen appliance in recent years, known for its ability to cook food quickly and with less oil. While it’s commonly used for frying, it’s also a versatile tool for baking. So, let’s dive into the world of air fryer baking and create a scrumptious Air Fryer Victoria Sponge.

To start, we’ll need a few key ingredients. You’ll want to gather 200g of self-raising flour, 200g of unsalted butter (softened), 200g of caster sugar, 4 large eggs, 1 tsp of vanilla extract, 4 tbsp of milk, strawberry jam for filling, whipped cream for filling and topping, and icing sugar for dusting.

Now, let’s get down to business. Preheat your air fryer to 160°C (320°F) to ensure it’s nice and hot when we’re ready to bake. While it’s heating up, we’ll prepare the cake batter.

In a mixing bowl, cream together the softened butter and caster sugar until they’re light and fluffy. This step is crucial as it helps to incorporate air into the mixture, resulting in a lighter and more tender cake. Once the butter and sugar are well combined, add the eggs one at a time, beating well after each addition. This ensures that each egg is fully incorporated into the batter.

Next, stir in the vanilla extract, which adds a lovely fragrance to the cake. Now, it’s time to add the star of the show – the self-raising flour. Sift the flour into the bowl and gently fold it into the mixture until just combined. Be careful not to overmix, as this can lead to a denser cake.

To achieve the perfect texture, we’ll add the milk and stir until the batter is smooth and creamy. The addition of milk helps to keep the cake moist and tender. With our batter ready, it’s time to prepare the cake pans.

Grease two 6-inch round cake pans to prevent the cake from sticking. Divide the batter evenly between the pans, ensuring that they’re filled to the same level. This ensures even baking and a uniform appearance.

Now, it’s time to bake our cakes in the air fryer. Place the cake pans in the preheated air fryer and let them bake for approximately 15-20 minutes, or until a toothpick inserted into the center comes out clean. The air fryer’s rapid heat circulation will help the cakes rise and bake evenly.

Once the cakes are done, carefully remove them from the air fryer and let them cool completely on a wire rack. This step is essential as it allows the cakes to set and prevents them from crumbling when we assemble the final masterpiece.

Once the cakes have cooled, it’s time to bring our Air Fryer Victoria Sponge to life. Spread a layer of strawberry jam on one cake, adding a delightful burst of fruity sweetness. Top it with a generous layer of whipped cream, adding a creamy and indulgent element to the cake. Finally, place the second cake on top, sandwiching the delicious fillings together.

To add that finishing touch, decorate the top of the cake with more whipped cream. Get creative with your design – you can pipe rosettes, create swirls, or simply spread it evenly. Finally, dust the cake with a sprinkle of icing sugar, adding a touch of elegance and sweetness.

Now, it’s time to slice into our Air Fryer Victoria Sponge and indulge in its heavenly flavors. The air fryer has worked its magic, resulting in a cake that’s moist, tender, and bursting with flavor. Whether you’re enjoying it with a cup of tea or serving it as a dessert at a gathering, this modern twist on a classic recipe is sure to impress.

Ingredients

• 200g self-raising flour
• 200g unsalted butter, softened
• 200g caster sugar
• 4 large eggs
• 1 tsp vanilla extract
• 4 tbsp milk
• Strawberry jam, for filling
• Whipped cream, for filling and topping
• Icing sugar, for dusting

Instructions

1. Preheat your air fryer to 160°C (320°F).
2. In a mixing bowl, cream together the softened butter and caster sugar until light and fluffy.
3. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Sift the self-raising flour into the bowl and gently fold it into the mixture until just combined. Be careful not to overmix.
5. Add the milk and stir until the batter is smooth and creamy.
6. Grease two 6-inch round cake pans and divide the batter evenly between them.
7. Place the cake pans in the preheated air fryer and bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
8. Remove the cakes from the air fryer and let them cool completely on a wire rack.
9. Once cooled, spread a layer of strawberry jam on one cake and top with whipped cream. Place the second cake on top.
10. Decorate the top of the cake with more whipped cream and dust with icing sugar.
11. Serve and enjoy!

Tips and Variations

Here are some tips and variations to consider when making your Air Fryer Victoria Sponge:

• Experiment with different flavors of jam, such as raspberry or apricot, to add a unique twist to your cake.
• Add fresh berries, such as strawberries or raspberries, to the filling for an extra burst of flavor and a touch of elegance.
• For a lighter texture, you can substitute half of the self-raising flour with cake flour.
• If you prefer a less sweet cake, reduce the amount of sugar in the recipe.

The Air Fryer Victoria Sponge is just the beginning of the endless possibilities that await you in the world of air fryer baking. With its convenience and ability to produce delicious results, the air fryer is a game-changer in the world of baking.